It’s time for spring to make her grand entrance, a revelation performed by green artichokes poking up out of the soil. Signaling the start of a new season, the armor-clad vegetables also teach us...
- 1 puff pastry, thawed
- 1 egg yolk, beaten
- Water, to cover
- 2 lemons
- 2 small fresh artichokes
- 1 cup peas
- 2 carrots, peeled
- Extra virgin olive oil
- 2 Bronzino Filleted
- ¼ cup pancetta, cubed
- 3 tablespoons vegetable oil, divided
- ½ cup red wine
- Sliced endive, to garnish
- Salt and pepper, to taste
- Preheat the oven to 375ºF. Slice the puff pastry into 4”x4” squares, and place them on a parchment paper-lined baking sheet. Lightly brush puff pastry with egg yolk. Bake for 7 minutes or until golden brown. Split each square in half following the center layer, and set aside.
- Pour enough water to cover artichokes in a large saucepan. Mix in the lemon juice and the juiced lemons, then bring the saucepan to a boil.
- Remove the outer leaves from the artichokes until the yellow leaves are exposed. Slice off the top third of each artichoke. Trim the stems, cutting off the tough outer layer and green exterior to reveal the tender center. Remove the choke (the fuzzy fibers above the heart). Place cleaned artichoke in a bowl of cold water and lemon juice while cleaning the other artichoke.
- Boil the cleaned artichokes in the lemon water for 5-10 minutes or until artichokes are tender. Set aside.
- Cook the peas in a saucepan of water over high heat for 60 seconds or until soft. Drain the peas, then puree ½ cup of the peas until smooth.
- Lay carrots on a baking sheet and drizzle with olive oil. Roast in the oven for 5 minutes.
- Heat 1 tablespoon vegetable oil on high in a skillet. Place Bronzino in pan, skin-side down. Sauté until the skin is crispy, then flip. Finish in the oven for 1-2 minutes. Let the cooked filets rest on parchment paper.
- Sauté cubed pancetta over medium-high heat for 4 minutes. Set on a paper towel to remove excess fat.
- Slice and lightly flour the artichokes. Heat 2 tablespoons vegetable oil on medium-high in a skillet. Fry the floured artichokes, flipping until all sides are golden brown. Set fried artichokes on a paper towel to remove excess oil.
- Simmer red wine in a saucepan over medium-low heat until reduced by half. Toss the reduced wine, cooked peas, roasted carrots, endive, and pancetta in a bowl with extra virgin olive oil, salt, and pepper, to taste. Spread the pea puree on the plate. Place the puff pastry on top of the puree. Put the vegetable/wine mixture over the pastry. Place one filet on each piece, then top with fried artichokes.
Senti Italian Restaurant and Wine Bar, 3473 Butler St., Lawrenceville. 412.586.4347. sentirestaurant.com.